Tropical Mango Coconut Cake

Soft, moist, and bursting with tropical flavour, this Tropical Mango Coconut Cake features tender coconut-infused layers swirled with fresh mango purée and finished with a tangy passionfruit glaze. It is the ultimate summer dessert, evoking sunshine and paradise in every bite.

Why You’ll Love This Recipe

• Tropical flavour fusion: Fresh mango purée and desiccated coconut create a vibrant, summery taste that brightens any gathering.

• No mixer required: Whisk together all ingredients by hand—no stand mixer or electric appliances needed.

• Make-ahead friendly: The unglazed cake keeps beautifully at room temperature for several days and can be frozen for up to a month.

• Impressive presentation: Baked in a bundt pan, the fluted design doubles as built-in décor, perfect for special occasions or casual afternoon tea.

Ingredients

• 230 g all-purpose flour

• 100 g desiccated coconut

• 2 tsp baking powder

• 50 g brown sugar

• 100 g unsalted butter, melted

• 80 ml honey

• 350 g mango purée (from fresh or thawed frozen mango)

• 2 eggs

For the Passionfruit Glaze

• 170 g passionfruit pulp

• 1 tsp cornflour

• 1 Tbsp water

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat & prepare pan: Preheat your oven to 180 °C (350 °F) fan-forced and grease a 25 cm (10 inch) bundt cake tin.

2. Combine dry ingredients: In a medium bowl, whisk together the flour, desiccated coconut, baking powder, brown sugar, and a pinch of salt. Set aside.

3. Mix wet ingredients: In a separate bowl, stir together the melted butter, honey, mango purée, and eggs until smooth.

4. Form the batter: Pour the wet mixture into the dry ingredients and mix until just combined—do not over-mix.

5. Bake: Transfer the batter to the prepared bundt tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean and the cake is golden brown.

6. Cool & glaze: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack. Drizzle evenly with the passionfruit glaze and serve.

To make the Passionfruit Glaze

1. Place the passionfruit pulp in a small saucepan over medium-high heat.

2. Whisk the cornflour into the water to form a slurry, then stir into the pulp.

3. Cook, stirring constantly, until thickened, about 2–3 minutes. Remove from heat and cool slightly before drizzling.

Servings and timing

• Servings: 8 slices

• Prep time: 15 minutes

• Cook time: 40 minutes

• Total time: 55 minutes

Variations

• Vegan option: Use plant-based butter, swap honey for maple or agave syrup, and replace each egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water, rested until gelled).

• Alternative glaze: Replace passionfruit with mango or pineapple nectar for a different tropical twist.

• Coconut frosting: Whip one can of coconut cream with 1 Tbsp maple syrup, 1 tsp coconut extract, and 1 tsp vanilla extract for a dairy-free frosting.

• Add zest: Stir in 1 tsp lime zest and 1 Tbsp lime juice into the batter for extra brightness.

• Pan substitutions: If you lack a bundt pan, use a tube pan or standard round cake pans; adjust baking time accordingly.

Storage/reheating

• Room temperature: Store the unglazed cake in an airtight container at room temperature for up to 5 days; glaze just before serving for best texture.

• Freezing: Wrap well and freeze the unglazed cake for up to one month; thaw overnight in the refrigerator before glazing.

• Reheating: Warm individual slices in a 150 °C (300 °F) oven for 5–7 minutes to refresh the texture and re-melt the glaze slightly.

FAQs

What if I can’t find fresh mango for the purée?

You can substitute frozen mango chunks—thaw and blend until smooth—for an equally flavorful purée.

Can I make this cake ahead of time?

Yes. Bake and cool the cake up to two days in advance, then store it unglazed at room temperature. Glaze just before serving to preserve freshness.

How do I prevent the cake from sticking to the bundt pan?

Grease every crevice of the pan thoroughly with butter or nonstick spray, and dust lightly with flour before adding the batter.

Can I use coconut oil instead of butter?

Yes—substitute melted coconut oil in a 1:1 ratio for a more pronounced coconut flavour.

What’s the best way to get a clean slice?

Chill the cake for 30 minutes after glazing to set the topping, then slice with a sharp, non-serrated knife dipped in hot water and wiped dry between cuts.

Is this cake suitable for a gluten-free diet?

To make it gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend and ensure your desiccated coconut is certified gluten-free.

How can I make the cake more moist?

Fold in an additional 2 Tbsp of mango purée or brush the cooled layers with mango or pineapple syrup before glazing.

Can I use a different flour?

Cake flour will yield a lighter crumb; spelt flour can be used 1:1 for a nuttier flavour, though the texture may be slightly denser.

What variations exist for the glaze?

Try a simple vanilla glaze (2 cups powdered sugar, 4 Tbsp melted butter, 2 Tbsp milk, 2 tsp vanilla) or a mango-coconut glaze by blending mango purée with coconut cream.

Can I double the recipe for a larger gathering?

Yes—double all ingredients and bake in two bundt pans or larger cake pans; you may need to extend the baking time by 5–10 minutes.

Conclusion

This Tropical Mango Coconut Cake offers a vibrant twist on classic coconut layer cakes, uniting the sweetness of mango with creamy coconut and the tang of passionfruit glaze. Easy to prepare without special equipment and endlessly adaptable—from vegan versions to alternative glazes—it is sure to become your go-to summer dessert. Enjoy a slice of sunshine any time of year!